Crispy Matar Karanji Recipe

Crispy Matar Karanji Recipe
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Winter season is on. Lot many fresh matar are available in the market at a very low rate. Here is a delicious snack recipe matar karanji. Till now we have tried sweet karanji. This karanji can be a perfect tea time or evening snack. Do try this recipe at home and drop a comment for me. You also can like, share and comment. Ingredients: • 1 cup Maida • Salt to taste • 2 tsp smoking hot Oil • Water • 1 tbsp Oil • 1/2 tsp Cumin seeds • A pinch of Hing • 1 tsp Ginger-Garlic-Green chili paste (3~4 Garlic cloves, 2~3 Green chilies 1/2 Ginger blended roughly) • 1 tsp Coriander powder • 1/2 tsp Turmeric powder • 1/2 tsp Garam masala • 1/4 cup shredded fresh Coconut • 1 cup fresh Matar • Salt to taste • Sugar • Oil for frying Method: • Take maida in a dish and add salt to taste. • Mix well and add smoking hot oil. • Mix well and when the oil cools down a little rub it well with maida. • Maida should get nice crumble texture like rava or bread crumbs. • Add a little water at a time and knead a little stiff dough. • Make sure the dough is not soft. • Cover and rest the dough for about 15-20 minutes. • Heat up oil in a pan. • Add cumin seeds and let them splutter. • Now either turn off the gas or lower down the heat if oil is hot enough. • Add hing, ginger-garlic-green chili paste and mix well. • Fry for about a minute. • Add coriander powder, turmeric powder, garam masala and mix well. • Add fresh grated coconut and mix well. • Add fresh matar and mix well. Cover and steam matar for about 3-4 minutes. • Add very little water about 2-3 tsp, cover and cook on low to medium heat for about 10-12 minutes. • As this is fresh matar it takes a little longer to cook. • Use minimum water while cooking matar. • When matar cooks nice and soft, add salt, sugar and mix well. • You can add lemon juice if you want. • Mash matar a little with masher. Do not mash them completely, just a little. • Stuffing is already. • Take a small ball of dough and make it smooth. • Roll a small puri form it. It should not be much thick. • Fill the stuffing and spread a little water along the edges. • Close the karamji and seal it really good. • Press the edge of karanji with a fork to make a nice design. • You can cut the edge off with traditional karanji fireki too. • Heat up oil on medium heat. • Drop karanji in hot oil and fry on low to medium heat until it gets nice golden color from both sides. F • lip the karanji once it is done form one side and fry well from other side as well. • Take the karanji out, drain the excess oil and transfer it into a dish. • Matar karanji is already. • You can have matar karanji as it is or serve with your favourite chutney or sauce.

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